If its Saturday it must be Sundried tomato feta and spinach muffins
I said nothing can take away these blues"
Until along came these gorgeous colourful muffins, studded with Mediterranean flavours, and they took away the blues and proved that muffins are not just for the sweet-toothed. They are simple, delicious and really quick to make, and you probably have everything you need to make them within reaching distance. I didn´t have any sundried tomatoes so I improvised by roasting some sunblush tomatoes in the oven. Oh the joy of mediterranean, where there´s a will there´s a way.
Unlike most savoury muffins I have made they stay moist and fresh for 3 to 4 days (which is more than can be said for most muffins which tend to be quite dry the next day, unless warmed up) Finally they lend themselves to personal refinement. You can put in put in any bits and bobs in your fridge, or things you find in cans and jars in your larder. Think: ham, bacon, fresh and canned vegetables, olives,, roasted peppers, capers,
sun dried tomatoes.
Sundried tomato feta and spinach muffins
1 red onion
1tsp olive oil
2tbsp balsamic vinegar
Pinch salt and pepper
130g self-raising flour
120g feta cheese
30g baby spinach (about one big handful)
60g sundried tomatoes or equivalent fresh sunblush or cherry variety
½ tsp dried basil, chopped
½ tsp dried oregano
125ml greek yoghurt
125ml cold water + 1/4 cup
Chop the onion and cut crosses in the tops of the sunblush tomatoes.Mix together in a s,all roasting tray and drizzle with balsamic and extra virgin olive oil.Roast on afairly high heat until the tomatoes have shrivelled and the onions have caramelised in the tray. Remove from the heat and set aside to cool.
While the tomatoes and onions are cooking preheat the oven to 190C (170, fan) or equivalent. Grease a muffin tin with a little oil, or if you’re using a non-stick tin you can skip this. You can also line the tin with muffin cases.
In a large bowl, sift in the flour, crumble in the feta cheese, and grate in the parmesan.
On a chopping board, chop the sundried tomatoes (if using) and spinach into small
chunks, and add to the bowl. Add the basil and dried oregano and mix well to combine.
In a jug, whisk the yoghurt with the water and add the egg. Add to the bowl with the cooled caramelised onions.( and roasted tomatoes if going for that option)
Mix everything until well combined. Note that your muffin mix will look quite wet. Divide the mixture between the muffin cases and bake in the preheated oven for 30-40 minutes.
Once cooked the muffins should be golden on top and a skewer inserted into the centre should come out clean.they should look fairly rustic.
Remove the muffins from the oven and leave to cool in the tin for five minutes before turning out on to a wire rack to cool completely.
These muffins can be frozen for up to two months or stored in an airtight container for up to three days.
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